Recipe from The Gluten-free Kitchen by Sue Shepherd

Smoked Chicken and Wild Rice Salad

Smoked chicken is one of my favourite foods – it offers such a wonderful depth of flavour to every dish it is used in. In this salad it is complemented perfectly by the golden sweet potato and tangy sundried tomato.

Serves 4-6

2 litres gluten-free chicken stock 100 g wild rice 2 small sweet potatoes, peeled and cut into 1 cm cubes 3 tablespoons olive oil 11/2 cups shredded smoked chicken 1/2 cup chopped basil, plus extra leaves to garnish 1/3 cup sundried tomatoes, sliced salt and freshly ground black pepper

Preheat the oven to 180°C. Bring the chicken stock to the boil in a medium saucepan, add the wild rice and simmer for 20 minutes or until tender. Drain and set aside to cool. Meanwhile, toss the sweet potato in 1 tablespoon olive oil and place on a baking tray. Bake for about 20 minutes or until tender and golden brown, turning with tongs every 5-10 minutes. Remove from the oven and cool to room temperature. Combine the cooled wild rice, sweet potato, smoked chicken, basil, sundried tomato and remaining olive oil in a large bowl. Season to taste with salt and pepper. Toss to combine, then cover and refrigerate for 2-3 hours to allow the flavours to merge. Serve at room temperature.

This recipe is from the book The Gluten-free Kitchen by Sue Shepherd, rrp $35.00 © Viking 2009

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